Directions

Combine unsweetened coconut milk with chia seeds and pumpkin purée in a small jar. Stir until smooth.

Add Nectevia Marrakesh Spice, nutmeg and cinnamon. Stir once more.

Cover with lid and refrigerate at least 2 hours to allow chia seeds to bloom and thicken the pudding.

Stir before serving. Top with fruit and nuts if desired and enjoy!

Sweetener Notes: This recipe calls for Marrakesh Spice, but for another delicious Nectevia option try New England Maple, for a smooth, creamy flavor try Madagascar Vanilla, for a gentle, honey-like experience try Original flavor, for added floral notes try Sweet Provencal Anise, or for a spicy cinnamon sensation try Masala Chai Spice!

Vegan Pumpkin Chia Pudding

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April 28, 2017

This creamy and thick chia pudding is both vegan and sugar free!

Not only does every serving have 7 grams of fiber and 4 grams of protein, but this snack will fill you up!

  • Prep: 10 mins
  • Yields: 2 servings

Ingredients

3/4 cup unsweetened coconut milk

2 tbsp chia seeds

1 1/2 tsp Nectevia Marrakesh Spice

1 tbsp pumpkin purée

1/8 tsp ground nutmeg

1/4 tsp ground cinnamon

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Nutrition Facts

Serving Size1 cup
Calories226
Sodium59 mg
Potassium281 mg
Protein4 g
Cholesterol0 mg
Sugar3 g
Total Fat19 g
Saturated Fat13 g
Polyunsaturated Fat4 g
Monounsaturated Fat1 g
Trans Fat0 g
Total Carbohydrates10 g
Dietary Fiber7 g
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